Heat the sufficient oil in a Kadai. Once the oil is hot reduce the flame (heat) and use your fingers to drop the Cabbage Pakoda mixture which we prepared in above steps slowly in to hot oil. Don’t go for making round Pakoda’s. With your fingers drop the mixture in zigzag manner

Deep-fry, stirring occasionally with a spoon or using slotted spoon till the pakoda turn golden and crisp.